So you thought things couldn’t be better than a Snickers bar, well, try this delicious Snickers fudge recipe and you might just change your mind!
Snickers Fudge can be eaten year round in our opinion. You can make it for birthdays, or gatherings, and especially when a new neighbor moves into the neighborhood.
If I had a friend bring me this unforgettable Snickers candy bar fudge, we would probably be friends forever. Not only do I LOVE Snickers bars, but I also have a sweet tooth for fudges as well. It’s the perfect combination.
You can also precut this fudge and store it in your freezer for when you need a treat for yourself, or for your kids.
If you’re interested in learning how to make fudge recipes that are close to other candy bars, check out our NO BAKE REESE’S FUDGE BARS RECIPE, COOKIES N’ CREAM FUDGE RECIPE, or our ANDES MINT FUDGE RECIPE. They all taste amazing and also make great gifts too!
BEST BLOOMING ONION EVER!!! – top petstips
Snickers Fudge Recipe
So you thought things couldn’t be better than a Snickers bar, well, try this delicious Snickers fudge recipe and you might just change your mind!
Ingredients
First Layer
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
Second Layer
- 4 Tablespoons butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow creme
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup salted peanuts chopped
Third Layer
- 1 14 ounce bag caramels unwrapped
- 1/4 cup evaporated milk
Fourth Layer
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
Instructions
- Spray a 9×13″ glass pan with cooking spray and set aside
First Layer
- In a small bowl, combine chocolate chips and peanut butter
- Heat in the microwave for 30 seconds and then stir
- Microwave again for 30 seconds and then stir until creamy (repeat if needed)
- Pour into prepared pan and place pan into the freezer
Second Layer
- In a medium saucepan, melt the butter over medium heat
- Stir in sugar and evaporated milk and bring to a boil
- Cook, stirring constantly, for 3 minutes
- Remove from heat and immediately stir in marshmallow creme, peanut butter, and vanilla. Add peanuts and stir until incorporated
- Remove pan with chocolate layer from freezer, and pour marshmallow creme mixture over the top of chocolate layer. Spread evenly and place back in the freezer.
Third Layer
- Add the caramels and evaporated milk to a small saucepan
- Cook over medium-low heat, stirring constantly, until caramel is melted and smooth
- Remove pan from freezer and pour caramel over second layer, spread evenly, and return to freezer
Fourth Layer
- In a small bowl, combine chocolate chips and peanut butter
- Repeat microwave increments from first layer, and stir until creamy
- Pour final layer over the top and spread evenly
- Refrigerate for at least one hour and cut into squares when ready to serve
Notes
- You could use semi sweet, but it would be a different taste than you get with milk chocolate chips.
Nutrition
Serving: 1 Square · Calories: 213 kcal · Carbohydrates: 25 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 89 mg · Potassium: 117 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 71 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 1 mg
Equipment
- 9×13-inch Baking Pan
- Saucepan
- Microwave Safe Bowl
- cooking spray